Ingredients

Recipe Method

Wash the aubergine, then slice into approximately 5mm slices. Don't worry about salt soaking the aubergines as nowadays they're not as bitter as they used to be.

Mix the flour, curry powder, chilli flakes, salt and seeds in a bowl with enough water to make a smooth batter. You want the batter to be runny enough to easily coat the aubergine, but not so runny it won't stick.

Heat a wok or similar pan to a medium high heat with the olive oil. You can check the oil is ready by dripping some batter in, it's ready when it bubbles.

Dip the aubergine slices in the batter, then add to the pan. You will probably need to fry the slices in batches. Fry them on each side for around 2-3 minutes until golden brown, then drain on kitchen paper.